Description
Rich, creamy, and perfectly portioned, these Red Velvet Mini Cheesecakes feature a chocolate cookie crust, vibrant red velvet filling, and a swirl of whipped cream for an irresistible treat.
Ingredients
Scale
- 1 cup crushed chocolate cookies
- 4 tablespoons melted butter
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/3 cup sour cream
- 1 tablespoon red food coloring
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- Whipped cream, for topping
- Red velvet cake crumbs, for garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- Mix crushed chocolate cookies and melted butter in a bowl until fully combined.
- Press about 1 tablespoon of the cookie mixture into the bottom of each liner to form a crust.
- In a separate bowl, beat cream cheese and granulated sugar until smooth.
- Add sour cream, cocoa powder, red food coloring, and vanilla extract. Mix until just combined.
- Add eggs one at a time, mixing gently until incorporated.
- Pour the filling evenly over each crust, filling nearly to the top.
- Bake for 18–20 minutes or until centers are just set. Turn off oven, crack the door, and cool for 10 minutes inside the oven.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and red velvet crumbs before serving.
Notes
- Use room temperature ingredients for a smooth, lump-free batter.
- Chilling overnight improves texture and flavor.
- Line the muffin tin to prevent sticking and ensure easy removal.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: red velvet mini cheesecakes, individual cheesecakes, easy mini cheesecake recipe